Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch cubes
  • 1 Egg white, lightly beaten
  • 1 tbsp Soy sauce
  • 1/2 cup Cornstarch
  • 1/2 tsp Black pepper
  • 3 tbsp Neutral oil for frying
  • 1/2 cup Honey
  • 4 tbsp Low-sodium soy sauce
  • 6 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • 1 tsp Sriracha

Instructions:

  1. In a bowl, toss the cubed chicken breast with the beaten egg white and 1 tablespoon of soy sauce. Let it sit for 5-10 minutes to velvet the meat.
  2. Dredge the marinated chicken pieces in the cornstarch and black pepper mixture, shaking off any excess until pieces are dry to the touch.
  3. Heat oil in a large non-stick skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side until golden brown and crispy. Remove to a wire cooling rack.
  4. In the same pan, combine honey, low-sodium soy sauce, garlic, ginger, rice vinegar, sesame oil, and sriracha. Simmer until the sauce reduces into a thick, mahogany-colored glaze.
  5. Toss the crispy chicken back into the skillet with the glaze until evenly coated and serve immediately.